Banana-Stuffed Cinnamon French Toast

 This stuffed French was just right--not too sweet, but full of flavor. They were hearty, yet easy to make and the recipe cries out for creative twists.  My husband requested that next time I make it with strawberries instead of bananas and my daughter requested raspberries.  It sounds like I'll be making this healthy breakfast dish again very soon....

 Click here for printable recipe. 

The ingredients:

FILLING:
1 ripe banana, thinly sliced
2 Tbs. cream cheese
1 Tbs. powdered sugar
1 tsp. grated lemon zest
2 pinches ground nutmeg


FRENCH TOAST:
8 thin sliced whole wheat cinnamon-raisin bread
1 cup milk
1 egg
1 egg white
3/4 tsp. vanilla extract
powdered sugar for dusting

For the filling:  Mash 2 rounded tablespoons banana slices in a small bowl with the back of a spoon.  (You should have about 2 tablespoons mashed).  Stir in the cream cheese, powdered sugar, lemon zest, and nutmeg until smooth. 

To make the French toast:  Spread 4 slices of the bread with the banana filling, dividing evenly. 

Top with the remaining banana slices and bread slices to make 4 sandwiches. 

Whisk together the milk, egg, egg white, and vanilla in a shallow dish or pie plate until blended.  Dip the sandwiches into the egg mixture, turning them over with a spatula to coat both sides.

Meanwhile, heat a large nonstick frying pan or griddle over medium-low heat and coat with cooking spray.  Add the sandwiches and cook for 4-5 minutes, or until  golden brown on both sides, turning with a spatula half-way through the cooking.

To keep warm, place the French toast sandwiches on a baking sheet in a preheated 250°F oven.  Dust with powdered sugar.  Drizzle with syrup, if desired (we didn't use any).  Serve hot. Makes 4 French toast sandwiches.  Enjoy!